Edible Flower Simple Syrups (Rose, Pansy & Lavender)

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Edible Flower Simple Syrups (Rose, Pansy & Lavender)

Flower simple syrups add color and flavor to cocktails, sorbets, and other applications.

Though the recipes below call for edible pansies, lavender buds, or edible roses/edible rose petals, you could likely use the same technique with other edible flowers if you experiment with making sugar pastes from them and the results are good.

Fresh Rose or Pansy Simple Syrup Recipe

1

Combine the flower paste and water in a pot on the stove.

2

Heat gently, stirring, until all the sugar has dissolved.

3

Strain out any flower pieces.

4

Let the simple syrup cool, and store in the refrigerator (we recommend storing in squeeze bottles for mixology use) until you’re ready to use it.

Note About Pansy Syrups:

Pansy syrups have a thicker consistency than rose syrup…we think there’s some mucilage or something like that in the stem base of the flowers. Assuming that’s the case, you might be able to get a more traditional syrup thickness by omitting the stem bases when you make the paste…but they’re where a lot of pansies’ wintergreen-mint flavor is.

Lavender Bud Simple Syrup Recipe

1

Combine the sugar, water and lavender buds in a pot on the stove.

2

Heat gently, stirring, until all the sugar has dissolved.

3

Transfer into a separate container and strain out the lavender buds.

4

Let the simple syrup cool, and store in the refrigerator (we recommend storing in squeeze bottles for mixology use) until you’re ready to use it.

Tip: If you’re making a cocktail, sorbet base, etc with your simple syrup and aren’t getting a strong enough floral flavor, consider adding a dash of rosewater or orange blossom water.

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